Double Chocolate and Mint Cookies
Double Chocolate and Mint Cookies is a side dish that serves 12. For 73 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 8g of fat, and a total of 202 calories. This recipe from Foodnetwork has 6 fans. A mixture of baking powder, flour, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 22%. Similar recipes are Double Chocolate Mint Cookies, Double Mint Chocolate Cookies, and Double Chocolate Mint Cookies.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 teaspoon baking powder
6 ounces semisweet or bittersweet (60-percent) chocolate, chopped
1 5-ounce package chocolate mint thins, such as Andes, each cut into thirds
2 eggs, at room temperature
1 cup flour
1/4 teaspoon salt
2/3 cup sugar
2 tablespoons unsalted butter
2 tablespoons unsweetened cocoa
1 teaspoon pure vanilla extract
Equipment:
baking paper
baking sheet
oven
bowl
frying pan
measuring cup
whisk
Cooking instruction summary:
Watch how to make this recipe. Place 1 oven rack in the center of the oven and 1 oven rack in the bottom third and preheat the oven to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper. Set aside. In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth. In a medium bowl, sift the flour, cocoa, baking powder and salt. In a large bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients. Fold in the cooled chocolate. Stir in the chocolate mint pieces. Chill the dough 10 minutes to firm slightly. Using 1/4 cup measuring cup, drop 6 mounds of batter onto each prepared sheet, spacing evenly apart. Bake the cookies 9 minutes. Reverse the baking sheets (top to bottom) and continue baking until the cookies are slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool the cookies completely on sheets (they may deflate slightly as they cool).
Step by step:
1. Watch how to make this recipe.
2. Place 1 oven rack in the center of the oven and 1 oven rack in the bottom third and preheat the oven to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper. Set aside.
3. In a small bowl, combine the bittersweet chocolate and butter.
4. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
5. In a medium bowl, sift the flour, cocoa, baking powder and salt. In a large bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients. Fold in the cooled chocolate. Stir in the chocolate mint pieces. Chill the dough 10 minutes to firm slightly. Using 1/4 cup measuring cup, drop 6 mounds of batter onto each prepared sheet, spacing evenly apart.
6. Bake the cookies 9 minutes. Reverse the baking sheets (top to bottom) and continue baking until the cookies are slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool the cookies completely on sheets (they may deflate slightly as they cool).
Nutrition Information:
covered percent of daily need
